Description
White Christmas Pie is a creamy, coconut-filled dessert topped with whipped cream and fresh strawberries. Featuring a flaky homemade pie crust and a luscious almond-vanilla filling enriched with gelatin and whipped egg whites, this festive pie offers a delightful balance of textures and flavors perfect for holiday gatherings.
Ingredients
Scale
Pie Crust
- 6 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- 2 1/2 tablespoons cold vegetable shortening
- 1/4 cup ice cold water, plus more as needed
Filling
- 1 envelope unflavored gelatin
- 1/4 cup water
- 2/3 cup granulated sugar, divided
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/2 cup heavy cream
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup shredded coconut plus more for sprinkling over top
Topping
- 2 cups heavy cream
- 2 cups fresh diced strawberries
- 1/2 cup confectioners’ sugar
Instructions
- Prepare Butter: Cut the butter into pats and place them flat on a plate. Freeze while working on remaining dough ingredients to keep butter cold.
- Make Dough: In a food processor, pulse together flour, salt, and sugar. Add cold shortening and pulse a few times. Add frozen butter pats and pulse until butter pieces are pea-sized. Gradually add cold water while pulsing until dough comes together when pinched.
- Chill Dough: Transfer dough to a floured surface, gently press into a disc shape, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll and Shape Dough: Roll chilled dough to 12-inch diameter on a floured surface. Fit over a 10-inch pie plate, gently press dough into edges, trim excess, and pinch the edges into a high scalloped ridge to create a decorative edge. Freeze the shaped dough in the pie plate for 30 minutes to prevent shrinkage during baking.
- Blind Bake Crust: Preheat oven to 375 degrees Fahrenheit. Remove pie crust from freezer, line with parchment paper and pie weights or dry beans. Bake for 20 minutes. Remove weights and parchment, prick bottom with fork to release steam, and bake an additional 15 minutes until golden. Cool to room temperature.
- Bloom Gelatin: In a small bowl, sprinkle gelatin over 1/4 cup water and let dissolve. Set aside.
- Make Filling Base: In a medium saucepan, whisk together 1/3 cup sugar, flour, and salt. Add milk and whisk until smooth. Cook over medium heat, bring to a boil, and cook for 1 minute to thicken.
- Add Gelatin and Flavorings: Stir in gelatin mixture until dissolved, then remove from heat. Whisk in almond and vanilla extracts. Place saucepan in an ice bath to cool quickly.
- Whip Cream: Beat 1/2 cup heavy cream to soft peaks and set aside.
- Whip Egg Whites: Beat egg whites and cream of tartar until foamy, gradually add remaining 1/3 cup sugar, and whip until stiff peaks form.
- Blend Filling: Place cooled filling in a mixer, whip briefly to make creamy. Transfer to a large bowl and gently fold in whipped cream, beaten egg whites, and shredded coconut until combined.
- Fill Pie Shell: Spoon the filling evenly into the cooled pie crust and smooth the top.
- Make Whipped Cream Topping: Whip the 2 cups heavy cream to stiff peaks. Using a large star tip pastry bag, pipe decorative swirls over the pie filling. Sprinkle additional shredded coconut on top.
- Prepare Strawberry Sauce: Combine diced strawberries with confectioners’ sugar in a bowl. Allow the mixture to macerate until syrupy.
- Serve: Slice pie and serve with strawberry sauce spooned over each piece.
Notes
- Keep all fats cold to ensure a flaky pie crust.
- Blind baking the crust prevents it from becoming soggy when filled.
- Using an ice bath to cool the filling base speeds setting and prevents clumps.
- Gently folding whipped cream and egg whites helps maintain lightness in the filling.
- For extra coconut flavor, toast the shredded coconut before adding.
- Make sure the whipped cream topping is piped immediately after whipping to maintain shape.
- Strawberry sauce can be prepared a few hours ahead to allow flavors to meld.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
